some people just has that severe need to feel that they're better than someone else. dissing on the cubes probably let's them feel like they're culinary geniuses or connoisseurs, or just attention-whoring.
You master chefs or gourmands extraordinaire out there are already ingesting glutamates from natural sources without even being aware about it and even liked it. It's just that the cubes are pretty much the same thing, just in a more concentrated and convenient form for adding it to the food of your choice. You can just omit it entirely and just use salt, no need be some kind of an elitist prick who pretends to be an expert and diss on these seasonings like a karen with the zeal of an anti-vax fundamentalist religious nut.
It's my choice to irradiate the lamb chops at a nuclear bomb site and finish with dijon on a cast iron pan freshly cast at a foundry reaching 1600F. It's your choice too!
Love that he uses Maille dijon mustard. Since Kraft "foods" took over Grey Poupon dijon mustard, it's become inedible. A cross between Chinese hot mustard and trash.
the process is amazing for those that actually want to dig in and get every single bite and crunch off the bone, alot of the times people use a knife and fork and its difficult to get the really yummy parts,
I don't like the Knorr endorsement recipes. I want to know why MPW would've done before Knorr started paying him. He doesn't use Knorr in his restaurants
I come and watch Marco because despite his fierce passion (which is only him showing love, and mentoring) if we are to be believe, is how he is from TV, I love the calm, measured way Marco describes a recipe and method for us home cooks on these videos!
45 Comments
Delicious 😋
Fuck sake. Best chef bar non
I love hotdogs. Please do a recipe about that 😉
In Marco’s kitchen there are no tongs. His hands are the tongs
Plain and simple… Marco’s Da Man
I thought rosemary would be a better choice, but hey, this is Marco Pierre White, this has to be the best way to do it.
Marco dont need Tongs
Heat control…YES CHEF!
I watched this video, bought all the ingredients, prepped everything and turned on the oven.
Then I just walked away and didn’t do the dish. That was my choice.
Wash your hands THOROUGHLY
he makes the technique seem effortless yet it is so fucking difficult
As a chef hiiiiii using lamb cub master chef I’m 😅 in my ass so funy
some people just has that severe need to feel that they're better than someone else.
dissing on the cubes probably let's them feel like they're culinary geniuses or connoisseurs, or
just attention-whoring.
You master chefs or gourmands extraordinaire out there are already ingesting glutamates from natural sources without even being aware about it and even liked it. It's just that the cubes are pretty much the same thing, just in a more concentrated and convenient form for adding it to the food of your choice. You can just omit it entirely and just use salt, no need be some kind of an elitist prick who pretends to be an expert and diss on these seasonings like a karen with the zeal of an anti-vax fundamentalist religious nut.
I enjoy his videos, but if the paste is so flavorful, then why add the mustard? Seems redundant
*Chived lamb chops
Instead of rubbing the meat. I rubbed the paste on myself and posted pictures on my only fans it's my choice
this chef is really good
Fuck me, even I can cook that.
Is that micro parsley he is using? Also does he drizzle evoo again?
Marco and the love of stock cube continues 😂😂😂
This is for rich people
As much as marco got payed for his stockcubes ,i bet he still made you all cook it and it still tasted good
I used to think "sha-Lawts" was a different type of vegetable. Then I realized they're just shallots said with a British accent.
It's my choice to irradiate the lamb chops at a nuclear bomb site and finish with dijon on a cast iron pan freshly cast at a foundry reaching 1600F. It's your choice too!
Is Marco sponsored by stock pots?
Love that he uses Maille dijon mustard. Since Kraft "foods" took over Grey Poupon dijon mustard, it's become inedible. A cross between Chinese hot mustard and trash.
Those colors my god….
I want these videos to return. I have watched them all. These are so relaxing
the process is amazing for those that actually want to dig in and get every single bite and crunch off the bone, alot of the times people use a knife and fork and its difficult to get the really yummy parts,
"And then, as a side dish for my bowl of stock cube, I occasionaly eat it with a lamb chop"
Nice looking snack
Nobody
Marco: Olivol
These are serious chops marco😂
can anyone recommend a alternative for the Knorr stock cube? I live in 2023 and I have never seen one in this timeframe.
I love Iamb chops 😋🤤😍🥰🤩🤭
I don't like the Knorr endorsement recipes. I want to know why MPW would've done before Knorr started paying him. He doesn't use Knorr in his restaurants
I used to laugh at the stock cubes, but we just had this for dinner, it was absolutely delicious.
Man, it's harder than it looks to properly render the fat 😅 then again, I suck at cooking (but slowly learning)
Sad to sell your name to Knorr when you don't need to. Greed ??
I come and watch Marco because despite his fierce passion (which is only him showing love, and mentoring) if we are to be believe, is how he is from TV, I love the calm, measured way Marco describes a recipe and method for us home cooks on these videos!
They threw a microphone on the grill as well.
This guy is good, I'm sure he can be one of the worlds best chef in no time 🙂
Replace the lamb chops with the stock cube! Dinner in one minute. No real recipe really!
It's creepy he's not looking into the camera. Why did you do it this way?
is that grill pan important or can I just use a regular frying pan?